Starter types feedback by Adam Carter (#66)

Adam has also looked at the starter types and provided some great
additional comments. This adds them.

book/sourdough-starter/sourdough-starter-types.tex

@@ -34,10 +34,10 @@ starter has half the flour as water.
 
 
 You can change your starter type by just adjusting the feeding ratio of how
-much flour and water you use. I frequently changed my starter type from
+much flour and water you use. I frequently change my starter type from
 regular to liquid and then back to a stiff starter. After changing the
 environment of your microbes, apply feedings at the same ratio over a couple of
-days so that they can adapt to the new environment. I could already see
+days so that they can adapt to the new environment. I typically see
 changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per
 day, to see a stronger effect.
 
@@ -79,24 +79,24 @@ The regular sourdough starter is made at a hydration of around 100 percent.
 This means the starter has equal parts of flour and water. This is the most
 common and must universal sourdough starter there is. The starter has a good
 balance of yeast and bacteria. After a feeding, the volume increases and
-increases. After it reached a certain peak, it will start to collapse again.
+increases. After it reaches a certain peak, it will start to collapse again.
 
 The best way to judge whether the starter is ready is to look at signs such as
-pockets on the edges of your container. Also use the nose to to evaluate the
+air pockets on the edges of your container. Also use the nose to evaluate the
 smell of your starter. If you feel that the starter doesn't perform in a
 desirable way, chances are that your yeast and bacteria ratios are off. In that
 case frequent daily feedings using a 1:5:5 (starter:flour:water) ratio will
 help.
 
-The starter is perfect to use when utilizing stronger wheat or spelt flours.
+A regular starter is a perfect choice to use when utilizing stronger wheat or spelt flours.
 It also nicely works with rye, emmer or einkorn. If you only have a weak flour
 at hand with less gluten, this starter might cause issues. As you tend to have
 quite some bacterial activity, gluten is going to be broken down fast. When
 using the starter, use around 1 to 20 percent starter based on the flour of your
 dough.
 
-Depending on the bacteria cultivated, your starter either has a lactic (dairy),
-a vinegary (acetic) or mix of both flavor profile. You can adjust your
+Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
+a vinegary (acetic) or mix of both flavor profiles. You can adjust your
 starter's flavor by changing the type to a liquid starter.
 
 \section{Liquid starter}
@@ -160,7 +160,7 @@ and I use 50 grams of starter, then I would proceed and only use 550 grams of
 water.
 
 This type of starter is also an excellent mold combatant. As you are removing
-oxygen from the equation aerobic mold can not properly grow. If your starter
+oxygen from the equation, aerobic mold can not properly grow. If your starter
 has a mold problem then the liquid conversion could be the remedy. Take a
 piece of your starter where you suspect no mold growth. Apply the conversion
 as mentioned before. The mold will likely sporulate as it runs out of food.
@@ -205,7 +205,7 @@ are preferred (SOURCE NEEDED). When following recipes from other bakers, I
 could never achieve similar results. When following timings my doughs would
 simply collapse and become super sticky. Only when I started to buy more
 expensive wheat flour did my results start to change. As not everyone can afford
-these special baking flours and due their limited availability, I stumbled upon the
+these special baking flours and due to their limited availability, I stumbled upon the
 stiff sourdough starter. I made several tests where I used the same amount of
 starter and flour. I only changed the hydration between all the starters. I
 would then proceed and place a balloon on top of each of the jars. The stiff
@@ -229,22 +229,22 @@ very mild. I am still yet to find a proper explanation why the yeast part of
 the dough is more active. Maybe it is not. It could also be that the bacteria
 is inhibited by the lack of water.
 
-When making the stiff sourdough starter, start with using around 50 percent
+When making the stiff sourdough starter, start by using around 50 percent
 water. If you are using a whole wheat flour, or a strong flour consider going
 up to 60 percent. All the ingredients should mix together very well. There
 should be no crumbly flour left. This is a common mistake I have seen when
 people tried to make the stiff starter. Yes it should be dry, but not to a
-point where it is a brick of cement. If you have ever made a pasta dough, this is
-exactly the same way the stiff starter should feel.
+point where it is a brick of cement. If you have ever made a pasta dough, this
+dough should exactly feel the same.
 
 To evaluate whether your stiff starter is ready, look for a dome. Also look for
-pockets of air on the edges of your container. Use your nose to smell the
+pockets of air on the sides of your container. Use your nose to smell the
 starter. It should have a mild smell. It also tends to smell much more
 alcoholic than the other starters.
 
-When using the starter, use around 1 to 20 percent depending on the ripeness of
-your starter. In summer times I typically use around 10 percent and in winter
-times around 20 percent. This way you can also control the fermentation speed.
+When using a stiff starter, use around 1 to 20 percent depending on the ripeness of
+your starter. In summer I typically use around 10 percent and in winter
+around 20 percent. This way you can also control the fermentation speed.
 Mixing the starter can be a little bit annoying as it hardly homogenizes with
 the rest of the dough. In this case you can try to dissolve the starter in the
 water you are about to use for your dough. This will make mixing a lot easier.
@@ -254,11 +254,11 @@ water you are about to use for your dough. This will make mixing a lot easier.
 
 The lievito madre, also known as pasta madre, belongs to the same category as
 the stiff sourdough starter. After conducting hours of research, I could not
-find a difference in pasta madre and lievito madre. Both of terms seem to be
+find a difference in pasta madre and lievito madre. Both terms seem to be
 used interchangeably in literature.
 
 In many recipes this starter is made directly
-from dried or fresh fruits. You can make a starter also from leaves from your
+from dried or fresh fruits. You can also make a starter from leaves from your
 garden. As described before, the wild yeast and bacteria consume the glucose
 from the plants' leaves. All the options work. When making a starter directly
 from dried fruits, you sometimes lack the bacterial part of the fermentation.
@@ -283,11 +283,11 @@ This makes the baker feel a little more elitist. Of course over time as
 more and more people follow this procedure, it becomes a self fulfilling prophecy.
 The more experienced you become, the higher the chances are that a bogus starter
 feeding guide will reward you with beautiful results. The reason however is
-not in the starter routine. The reason is that you better understand the fermentation
+not in the starter routine. The reason is that you understand the fermentation better
 and become better at reading the signs of your dough.
 
-If I had one starter type to choose, I would go for the stiff starter. In many cases
-it will provide you with consistent great results with little effort.
+If I had to choose one starter type I would go for the stiff starter. In many cases
+it will provide you with consistently great results with little effort.
 In my experience you can make any yeast-based dough and just replace
 the yeast directly with the stiff sourdough starter. You will be able
 to achieve even better results with the stiff starter.